Bar

Kamikaze

1 1/2 ounces vodka
1 ounce triple sec
1 ounce lime juice

Stir all the ingredients with ice. Strain into a chillled tumbler filled with ice. Garnish with a lime twist.

Kangaroo

1 1/2 ounces Vodka
1/2 ounce dry Vermouth

Stir with ice. Strain into a chillled cocktial glass. Garnish with a lemon zest

Kir

5 ounces dry white wine (Burgundy/Chardonnay)
1/4 ounce creme de cassis

Pour wine into a wine glass, then add the creme de cassis.

Kir Royale

5 ounces champagne
1/4 ounce creme de cassis

Fill flute with champagne and add then add the Creme de Cassis. Garnish with a lemon twist.